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Toffee Apple
MasterChef AU
MasterChef recipes for everyone to enjoy. Non-affiliated.
Recipe by Martin Benn. MasterChef S12E60
Ingredients
  • subheading: Persimmon and Pumpkin Leaves:
  • 238g peeled butternut pumpkin
  • 27g water
  • 500g persimmon
  • 40g kuzu starch
  • 54g water
  • Canola oil spray
  • for frying Vegetable oil
  • Shimmer Gold lustre dust and Royal Gold lustre dust
  • subheading: Red Toffee Apple Caramel:
  • 500g caster sugar
  • 200g apple sake
  • 2 vanilla beans, seeds scraped
  • 0.5g red food colour dry powder
  • subheading: Muscovado Sugar Leaves:
  • 65g unsalted butter
  • 35g golden syrup
  • 10g black strap molasses
  • 100g dark muscovado sugar
  • 65g plain flour
  • 85g egg whites
  • 1g sea salt flakes
  • Canola oil spray
  • Bronze lustre dust
  • subheading: Salted White Chocolate Chantilly:
  • 1 gold gelatine sheet
  • 200g pure cream
  • 1 vanilla bean, seeds scraped
  • 20g glucose syrup
  • 20g trimoline
  • 5g sea salt flakes
  • 225g white chocolate
  • 445g cold pure cream
  • subheading: Miso Toffee Sauce:
  • 88g glucose syrup
  • 92g caster sugar
  • 175g pure cream
  • 40g miso
  • 4g sea salt flakes
  • 50g unsalted butter
  • subheading: Toffee Apple Scroll:
  • 1 x 145 to 150g Pink Lady apple
  • subheading: Sour Apple Jellies:
  • Canola oil spray
  • 90g apple sake
  • 60g fructose powder
  • 225g frozen raspberries
  • 550g peeled and cored Pink Lady apples
  • 2.5g malic acid
  • 1.5g ascorbic acid
  • 4g agar agar
  • subheading: Raspberry Maltose Leaves:
  • 220g maltose liquid
  • 80g glucose syrup
  • 120g isomalt granules
  • 10g freeze dried raspberry powder
  • Canola oil spray
  • Copper lustre dust
  • subheading: Raspberry Sauce:
  • 30g unsalted butter
  • 20g caster sugar
  • 225g frozen raspberries
  • 50g apple sake
  • 6g freeze dried raspberry powder
  • subheading: Chocolate Caramel Stem:
  • 50g trimoline
  • 50g isomalt granules
  • 50g dark chocolate 65%
  • Cocoa powder, to dust
Steps
  1. Preheat three ovens to 85°C, 140°C and 170°C.
  2. Set the blast chiller to 0-2°C.
  3. Heat the oil in one deepfryer to 160°C and another deepfryer to 165 to 170°C.
  4. subheading: Persimmon and Pumpkin Leaves:
  5. Roughly chop the pumpkin.
  6. In a Thermomix jug, combine the chopped pumpkin and 27g water and process on speed 5 for 2 minutes or until very finely chopped, scraping the sides as needed.
  7. Meanwhile, remove and discard the green stem of the persimmon.
  8. Add persimmon to the pumpkin and process on speed 10 until smooth.
  9. In a small bowl, combine the kuzu starch and 54g water and whisk to dissolve. Add to the pumpkin and persimmon puree and briefly blend together.
  10. Process on speed 5, 100°C, 16 minutes, leaving the small lid off so the steam can escape.
  11. Meanwhile, lightly grease 2 silpat mats with canola oil spray. Lightly wipe the tray with paper towel.
  12. subheading: Red Toffee Apple Caramel:
  13. In a medium saucepan over medium heat, make a dry caramel by gradually adding sugar, allowing it to melt after each addition. Cook the sugar until the caramel is dark in colour and has a toasty aroma. The caramel should be almost at smoking point but not burnt.
  14. Meanwhile, combine sake and vanilla in a small bowl and set aside to infuse.
  15. Remove the saucepan from the heat and stop the caramel with sake and vanilla. Stir and cook on the stove until all the sugar and sake have combined and caramel has dissolved.
  16. Add the red colour and stir through to hydrate and evenly distribute through caramel.
  17. Pass caramel through a fine sieve into a medium bowl and place in the blast chiller for 15 minutes, stirring caramel halfway through and scraping the edges to incorporate. Set aside at room temperature.
  18. subheading: Muscovado Sugar Leaves:
  19. In a medium saucepan, melt the butter over high heat.
  20. Add golden syrup, molasses and sugar and whisk to dissolve the sugars. Remove saucepan from the heat.
  21. Add flour to the saucepan, a third at a time and whisk until smooth.
  22. In a small bowl, combine egg whites and salt and briefly whisk to break down. Add egg whites, a third at a time to the saucepan.
  23. Transfer mixture to a tray. Place in the blast chiller for at least 30 minutes or until cold.
  24. subheading: Persimmon and Pumpkin Leaves (continued) [500g persimmon and pumpkin puree]:
  25. Place one silpat mat at a time onto a large marble slab. Spread 250g puree evenly over each mat.
  26. Place each silpat mat onto a flat oven tray and bake at 85°C for 1hr 50mins - 2hrs or until dry but not cracked. Open the door of the oven every 30 minutes to release a little steam.
  27. Once oven dried, remove the sheets from silpat mats and place onto the bench. Lightly spray with water so they do not crack.
  28. subheading: Salted White Chocolate Chantilly:
  29. Soak the gelatine in water for 3 minutes to soften. Squeeze excess water from the gelatine. Discard the water.
  30. In a small saucepan, combine 200g cream, vanilla seeds and pod, glucose, trimoline and salt and bring to a simmer over high heat. Remove saucepan from the heat, add the soaked gelatine and stir to dissolve.
  31. Place the chocolate in a large bowl. In three batches, pour the hot cream through a fine sieve over the chocolate, stirring through to melt. Discard the vanilla pod.
  32. Add the cold cream and use a stick blender to combine. Transfer to a 30cm x 21cm deep tray and place in the blast chiller for 1 hour or until firmly set.
  33. subheading: Miso Toffee Sauce:
  34. In a medium saucepan over high heat, warm glucose to 80°C. Add sugar and continue to cook over high heat to bring to a dark caramel, without burning.
  35. Working quickly, carefully add the cream. Whisk until the cream and caramel are well incorporated. If required, place back on the stove to warm and dissolve the caramel into the cream.
  36. Remove saucepan from the heat, add the miso and salt and whisk through.
  37. Roughly dice the butter. Add the butter to Toffee Sauce and whisk through. Set the saucepan aside to cool at room temperature.
  38. subheading: Toffee Apple Scroll [Red Toffee Apple Caramel]:
  39. Line the bench with a 2.5 metre length of plastic wrap.
  40. Peel the skin from the apple and discard.
  41. Secure the apple on a Japanese lathe, pushing the star end of the machine only halfway into the apple. If the apple cracks then discard. Use consistent and firm pressure to slice the apple into a single thin length.
  42. Carefully remove the sliced apple from lathe, reserving the core.
  43. Lay the entire apple length across the plastic lined bench. If there are too many cracks or tears in the apple then discard and slice again.
  44. Place gloves on and generously brush Red Toffee Apple Caramel over the apple.
  45. Place the apple core at the widest end of the sliced apple and tightly roll the apple back up around the core to give a natural apple shape.
  46. Generously brush the caramel generously inside the base of a 6.5cm sphere silicon mould. Place mould into a deep oven tray.
  47. Place the rolled apple, stem side up into the base of sphere mould.
  48. Use tweezers to remove the core from the centre of the apple, leaving a hole in the centre. Discard the core.
  49. Fill the hole with Apple Caramel, brushing extra around the outside of the apple. Place the top half of the silicon mould on top and press to seal. Pour more Apple Caramel into the hole to fill.
  50. Bake at 140°C for 40 minutes. Every 15 minutes, add more caramel through the hole in the top of the sphere mould.
  51. subheading: Muscovado Sugar Leaves (continued) [Chilled Muscavado Sugar mixture]:
  52. Place a silpat mat onto a large marble slab and lightly spray with canola oil. Lightly wipe the silpat with paper towel.
  53. Place double leaf stencil onto the silpat mat.
  54. Pour a little mixture into the stencil and use a small palette knife to spread across the stencil to the thickness of the plastic. Carefully remove the stencil.
  55. Repeat filling the stencil over the tray.
  56. Lift the silpat mat onto a flat tray. Place the tray in the blast chiller for 20 minutes.
  57. subheading: Sour Apple Jellies:
  58. Lightly grease a 1/9 gastronorm with canola oil.
  59. Combine the apple sake and fructose in a medium saucepan and bring to the boil over high heat to dissolve.
  60. Add the raspberries and stir together. Reduce saucepan to low heat and gently cook on the stove until the raspberries release juice and colour and mixture becomes slightly viscous.
  61. Pass juice through a small sieve. Reserve 80g of juice and discard remaining.
  62. Roughly dice apples.
  63. Place diced apple, malic acid and ascorbic acid into a medium bowl and toss together.
  64. Transfer apples to jug of a Thermomix and blend until smooth. Transfer to a superbag and squeeze through into a small bowl. Reserve 200g of juice and discard remaining.
  65. In a small saucepan, combine raspberry juice, apple juice and agar agar and bring to the boil over high heat.
  66. Pass mixture through a fine sieve into prepared tray. Place in the blast chiller to set firm.
  67. subheading: Toffee Apple Scroll (continued) [Apple Scroll in silicon mould; Remaining Red Toffee Apple Caramel]:
  68. After cooking, carefully remove the tray from the oven. Remove the top half of the silicon mould. Carefully tip out and discard the liquid from the mould.
  69. If needed, gently warm the caramel to make a little more fluid. Generously brush the outside of the apple and fill the hole with Apple Caramel. Place back into the oven and bake at 140°C for 20 minutes, uncovered.
  70. Leave apple in the mould and set aside uncovered at room temperature for at least 30 minutes.
  71. subheading: Raspberry Maltose Leaves:
  72. In a medium saucepan, combine maltose and glucose over high heat and warm to 120°C or until combined and fluid.
  73. Add the isomalt, stir to dissolve and heat to 180°C.
  74. Pour the caramel onto a silpat mat on the bench and allow to cool.
  75. subheading: Raspberry Sauce:
  76. In a medium saucepan over high heat, melt the butter.
  77. Add the sugar and cook until it dissolves and boils.
  78. Add the raspberries and cook well in the butter and sugar mixture until the raspberries break down.
  79. Add the apple sake and bring to a boil.
  80. Add the raspberry powder and continue to cook down until glossy and slightly thickened.
  81. Pass sauce through a fine sieve into a small bowl and place in the blast chiller until cold.
  82. subheading: Muscovado Sugar Leaves (continued) [Rested Muscavado Sugar leaves]:
  83. Place the tray into oven and bake at 170°C for 6 to 7 minutes or until golden. Place the large leaf mould onto the tray beside Muscovado leaves for the last minute.
  84. Leave the tray in the oven with the door open. Working quickly and one at a time, remove the leaf mould and a single leaf from the oven. Place leaf between both halves of the leaf mould, place on the bench and press firmly to imprint leaf.
  85. Carefully remove the leaf and whilst still warm, pinch and shape the leaf in your hands to give a natural shape. Set aside to cool.
  86. Repeat the process with remaining leaves.
  87. Lightly brush leaves with bronze dust to highlight areas.
  88. When cool, place leaves in an airtight container with silica beads and set aside.
  89. subheading: Toffee Apple Scroll (continued) [Cooled Apple Scroll in silicon mould; Red Toffee Apple Caramel]:
  90. Remove apple from mould and place on a wire rack set over a bowl to drain excess caramel.
  91. Brush generously with Apple Caramel and shape the apple into a uniform sphere.
  92. Pull a little apple from the inside of the apple to make the hole slightly wider. Use this excess apple from the inside to press into the base of the hole to seal the base of the core. Set aside at room temperature, generously brushing the outside of the apple with Apple Caramel every so often to glaze.
  93. subheading: Raspberry Maltose Leaves (continued) [Set caramel]:
  94. Place a silpat mat onto a large marble slab and lightly spray with canola oil. Lightly wipe the silpat with paper towel.
  95. When cool, break the caramel into large pieces and place in the jug of a Thermomix. Process to a very fine powder.
  96. Working quickly, pass the powdered caramel through a fine sieve into a medium bowl.
  97. Combine 60g of the powdered caramel and the raspberry powder and mix well. Tightly cover remaining powdered caramel with plastic wrap.
  98. Place single leaf stencil onto the silpat mat. Using a spoon and a small sieve, generously dust the mixture evenly over the stencil, just higher than the thickness of the plastic. Carefully remove the stencil, discarding the excess sugar on the stencil each time.
  99. Repeat filling the stencil over the tray for at least 2 leaves.
  100. Carefully lift the silpat mat onto a flat oven tray. Bake leaves at 170°C for 2 to 3 minutes or until the raspberry colour turns dark red. Remove tray from the oven and transfer silpat mat to the bench. Add leaf mould to the tray and place in the oven for 1 minute to warm.
  101. Use a small palette knife to carefully lift leaves from the silpat mat and place back onto the tray.
  102. Remove leaf mould from the oven. One at a time, place a leaf on the concave side of the leaf mould. Use a heat gun to gently warm the leaf from a 30cm distance until it softens slightly and collapses into the mould.
  103. Working quickly, place the remaining half of the leaf mould on top of the leaf and press firmly to imprint.
  104. Carefully remove the leaf and whilst still warm, pinch and shape the leaf in your hands to give a natural shape. Hold for 10 seconds or until set. Set aside to cool.
  105. Lightly brush leaves with copper dust to highlight areas.
  106. When cool, place leaves in an airtight container with silica beads and set aside.
  107. subheading: Persimmon and Pumpkin Leaves (continued) [Dry persimmon and pumpkin sheets]:
  108. Heat the oil in one deepfryer to 160°C and another deepfryer to 165 to 170°C.
  109. Once oven dried, remove the sheets from silpat mats and place onto the bench. Lightly spray with water so they do not crack.
  110. Use scissors to cut around the small leaf mould, cutting the sheets into leaf shapes. You will need at least 2 small leaves and 2 large leaves.
  111. Holding the edge with tweezers, one at a time fry leaves at 160°C until colour changes to golden and bubbles stop appearing from the leaves.
  112. Lift leaves from the oil and carefully press between papertowel to remove excess oil.
  113. One at a time, add leaves to the 165 to 170°C deepfryer and cook for a few seconds until the leaf is supple and flexible and colour unchanged. Remove leaf with tweezers and quickly press between papertowel.
  114. Working quickly, place the leaf between the leaf mould halves, place on the bench and press firmly to imprint leaf.
  115. Carefully remove the leaf and whilst still warm, pinch and shape the leaf in your hands to give a natural shape. Set aside to cool.
  116. Lightly brush the leaves with shimmer gold and royal gold dust to highlight small areas.
  117. When cool, place leaves in an airtight container with silica beads and set aside.
  118. subheading: Chocolate Caramel Stem:
  119. In a small saucepan over high heat, warm the trimoline to 80°C.
  120. Add the Isomalt and stir to dissolve and warm to 155 to 160°C.
  121. Add the chocolate and stir until melted. Pour onto a silpat mat.
  122. As the edges start to cool, use the corners of the silpat mat to push and fold the outside edges into the centre. Continue to push and fold the edges towards the centre until all the caramel has cooled enough the handle. Break into small workable pieces.
  123. One at a time, allow each piece to become malleable then using gloves, stretch and fold the caramel to make into a 6 to 7cm long stem. Use a heat gun to warm the caramel if needed.
  124. Place stem into a small tray of cocoa and turn to coat. Transfer to a small tray and set aside at room temperature.
  125. subheading: Sour Apple Jellies (continued) [Set Apple Jelly]:
  126. Create an air pocket and turn jelly onto a chopping board. Very thinly slice jelly then stack slices and trim to straighten edges.
  127. Very finely dice to the size of raw sugar crystals. Weigh 15g of diced jelly and place in a small bowl in the fridge.
  128. subheading: Salted White Chocolate Chantilly (continued) [Chilled]:
  129. When the Chantilly has chilled and is slightly set, transfer to the bowl of a stand mixer, fitted with the whisk attachment. Whip until semi whipped then finish whipping to firm peaks by hand.
  130. Place bowl into the fridge until ready to serve.
  131. subheading: Raspberry Sauce (continued) [Chilled]:
  132. Transfer sauce to a piping bag and store in the fridge.
  133. subheading: Miso Toffee Sauce [Chilled]:
  134. Transfer sauce to a piping bag and set aside at room temperature.
Notes
  • At the end of the cook, you should have:
  • 2 Muscovado Sugar Leaves in container with silica, at room temperature
  • 1 Toffee Apple Scroll on wire rack, at room temperature
  • Reserved Toffee Apple Caramel in bowl, at room temperature
  • 2 Raspberry Maltose Leaves in container with silica, at room temperature
  • 2 small, 2 large Persimmon and Pumpkin Leaves in container with silica, at room temperature
  • Sour Apple Jellies in small bowl, in the fridge
  • Chocolate Caramel Stem on small tray, at room temperature
  • Salted White Chocolate Chantilly in bowl, in the fridge
  • Raspberry Sauce in piping bag, in the fridge
  • Miso Toffee Sauce in piping bag, at room temperature
  • Before serving, you should have:
  • Pastry brush Plating tweezers Scissors Small palette knife Roche spoon 1/9 gastronorm of boiling water Ruler Spoons Serving plate
  • To Serve:
  • 1 Toffee Apple Scroll Reserved Toffee Apple Caramel Salted White Chocolate Chantilly Miso Toffee Sauce Raspberry Sauce 15g Sour Apple Jellies 2 small, 2 large Pumpkin Persimmon Leaves 2 Raspberry Maltose Leaves 2 Muscovado Sugar Leaves 1 Chocolate Caramel Stem
  • Make sure the Apple Scroll is well drained and that is nicely glazed with the Apple Caramel
  • Place the apple onto serving plate, just off centre.
  • Pipe Miso Toffee Sauce into the hole of the apple until two thirds full.
  • Pipe the raspberry sauce into the core to cover the caramel and to match the colour of the apple. Use tweezers to pull the layers of apple into the raspberry so that the apple seamlessly flows into the sauce.
  • Use a warm spoon to roche Chantilly and place beside the apple, leaving a 1cm gap. Spoon the Sour Apple Jellies on top of the Chantilly.
  • Place leaves beside the apple to conceal the Chantilly.
  • Push the Chocolate Caramel Stem to the core and serve.
 

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